I originally made this sauce to go with our Southwestern Pinto and Rice Balls. The family loved it so much that I have made it twice more already. As soon as my husband tasted it, he immediately requested that we make Burrito Bowls to eat with this sauce the following night.
This recipe doubles nicely, simply adjust the heat as desired. Take note that the heat in this sauce will increase a LOT after resting in the refrigerator for a day or two. So, do not make a great deal more than you will be able to eat within that time frame.
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce finely minced (I use mine straight from the freezer)
- generous dash of cumin
- kosher salt to taste, I used about 1/4 teaspoon
- 1/2 teaspoon white wine vinegar
- Finely mince the chipotle pepper and then add all ingredients together in a small bowl. Mix together and taste. Adjust the cumin and salt as desired. The heat will increase dramatically after it chills in the refrigerator. 2 hours chill time will increase it a good amount, 24 hours will take it to a completely different level of heat. At 48 hours, my husband loves this and I no longer can handle the heat. Adding a tiny bit more sour cream will tame the heat if it increases too much for your tastes. Enjoy!